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Pumpkin is full of vitamins and nutrients. It is also an anti-oxidant. Pumpkin is low in calories and rich in beta carotenes. I made some pumpkin carrot coconut soup for dinner tonight. I did not add anything else to mine once it was out of the crockpot. Hubby added some smoked sausage with jalapeno peppers to his. Here is the recipe for pumpkin carrot coconut soup in case you would like to make some for yourself and/or your family. Pumpkin Carrot Soup If you need exact measurements for the liquid in this recipe, you will have to use your own judgement. It is based on the size of your pot. I think I used about 5 or 6 cups of liquid. Anyhow on to the recipe.

Pumpkin Carrot Coconut Soup

Ingredients

6 large carrots, topped, peeling and sliced into 1/2 inch pieces

4 large new potatoes, wash and cut into small pieces

                                                                                                     Dash of salt and pepper

                  1 T. whole cumin seeds

                  I large can of pumpkin

                   1/2 package of creamed coconut (the solid kind)

             Cornstarch

              Enough water to cover the cut up carrots and potatoes

Method

1. Add  peeled and cut carrots. washed and cut small potatoes into a large pot or pressure-cooker.
2. Add approximately 6 cups of water or enough to cover the vegetables.
3. Add in salt and pepper.
4. Turn pressure cooker on to full pressure for 20 minutes. Release pressure. Check vegetables to see if they are done.
5. Remove with slotted spoon and mash. Transfer back into pot.
6. Add in whole cumin seeds.
7. Add in canned pumpkin.
8. Add in the 1/2 package of  creamed coconut.
9. Simmer for approximately 1 hour for flavor to blend.
10. If stock is a little thin, add 1 or 2 tablespoons into a bowl. Add enough water to make a smooth paste.
11. Add the cornstarch mixture to the pot.
12. Simmer for an additional 20 minutes or until thickened.
13. Serve and enjoy.